Chinese Food
Smoked Spanish mackerel
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Spanish mackerel, the scientific name of mackerel, is very common in the coastal areas of the Yellow Sea and the Bohai Sea. It is an economic sea fish that the common people can afford. Dalian people love Spanish mackerel very much. Spanish mackerel balls, Spanish mackerel dumplings, Spanish mackerel, etc. are all loud and delicious Spanish mackerel, as well as smoked Spanish mackerel. It is also one of the traditional ways to eat Spanish mackerel.
Cooking ingredients
Cooking Steps
Step1:Spanish mackerel slices are boiled, washed, dried and put into a basin. Add in soy sauce, cooking wine, scallion, shredded ginger and five spices. Marinate overnight. Turn over half way (marinate for a long time. Taste better. I marinate for a whole day and night
Step2:Take out the pickled Spanish mackerel slices. Wipe off the moisture on the surface of the slices with kitchen pape
Step3:Take a small milk pot and pour in enough oil. Heat it to five layers. Put in Spanish mackerel slices. Fry until the fish is firm and then take out
Step4:Put the fried Spanish mackerel slices into the pot. Put in five tablespoons of soy sauce, two tablespoons of sugar, a little cooking wine and five fragrant powder. Then put in the scallion, ginger, large material, fragrant leaves, cinnamon and pepper. Add a little water without the Spanish mackerel slices. Bring to a boil. Turn to a small fire. Simmer slowly. Turn over the noodles in the middle of simmering
Step5:Cook until the soup thickens. Turn off the heat when you have a little left. Leave the Spanish mackerel slices in the soup. Soak for half a day
Step6:Take out the soaked Spanish mackerel slices. Put them in a dry container. Dry them with a little breeze until the surface of the fish is dry. It's done
Cooking tips:You can choose fresh Spanish mackerel or frozen Spanish mackerel. Cut the Spanish mackerel into thin slices. It's convenient to marinate for about 12 hours. The longer the marinating time is, the better the taste is. After marinating, dry the water on the surface of the Spanish mackerel slices and fry until the surface of the fish slices is tight, it's better to simmer the soup. The taste is mainly salty, sweet, scallion and ginger, and strong spice. If you like spicy taste, you can put it on When you order dried peppers to improve the taste and simmer, remember to turn over the noodles in the middle of the way. After soaking the boiled Spanish mackerel slices for several hours, take out the Spanish mackerel slices. Put them on a dry plate and dry them. The surface of the Spanish mackerel slices is dry and the cold food is more delicious and delicious.
